Texture: Once cooked, the grains turn brilliant white and offer a firm, "al dente" bite that holds up well in heavy sauces and stews [11, 14].
Nutritional Value: It is naturally low in fat and contains more fibre and B-vitamins than standard polished white rice [10, 13].
Versatility: As a non-sticky, neutral-flavoured grain, it is the ideal accompaniment for curries, bredies (stews), and biryanis, and it performs exceptionally well in cold rice salads [11, 14]